Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Blueberry Zucchini Bread Is Super Moist, Lemony, And Secretly Healthier
This blueberry zucchini bread is my bright, summery twist on classic zucchini bread, but made with juicy berries, fresh lemon, and a soft crumb that reminds me of coffee cake. I originally published this recipe in 2017, and it’s gone through a few minor revisions over the years, as I keep improving upon it almost every summer. Here’s why this year’s updated version is my best yet:
- Super moist, but easier to slice – I’ve always made this blueberry zucchini bread with almond flour for a moist, delicate crumb, but this year I also added a little coconut flour after some readers found the loaf too wet. It absorbs just enough liquid to help the slices hold together, but still keeps my favorite part: the super moist texture. In fact, I debated adding more because it’s still quite delicate, but decided it’s better this way because that’s what makes it taste so good — even if it falls apart a little!
- Bright blueberry-lemon flavor – Every slice has sweet bursts of fresh blueberries, fresh lemon, and an optional-but-highly-recommend-it tangy glaze.
- Secretly healthier – My blueberry zucchini bread recipe is naturally gluten free (no white flour), has no refined sugar, and even packs in a little protein and fiber.
- Easy one-bowl batter – The batter takes about 15 minutes to prepare, and the rest is hands-off.
Compared to the more common versions, this blueberry zucchini bread is a little lighter, a whole lot brighter, and in the heat of summer, it’s my absolute fave. I love a slice with my morning protein coffee, but it’s just as good for an afternoon snack or even as a healthy dessert. Make it with me!
“This recipe was so simple and is absolutely amazing. I absolutely love it. I am freezing it, then vacuum-packing it in two-piece portions I can take out at any time. Thank you so very much for sharing this recipe!!!!”
-Suzan
Ingredients & Substitutions
Here I explain the best ingredients for my blueberry zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – You’ll need 7 ounces grated zucchini, which may be one medium-large one or you might need part of a second one. You can also measure 1 1/2 cups grated if you don’t have a scale. There is no need to peel it.
- Blueberries – Fresh or frozen both work. Add frozen blueberries straight from the freezer, because thawing them can add extra moisture and tint the batter purple.
- Almond Flour & Coconut Flour – I use Wholesome Yum Blanched Almond Flour for a soft, tender crumb. The small amount of Wholesome Yum Organic Coconut Flour is my recent addition to this version — it absorbs excess zucchini moisture, helping the loaf hold together better. I don’t recommend substituting either of these, because replacing either flour in this blueberry zucchini bread recipe can make it too wet or too dry.
- Besti Monk Fruit Allulose Blend – Sweetens the bread without refined sugar, but just as important, it keeps the crumb extra moist. I also use this for the glaze, because unlike most other sweeteners (even powdered ones!), it dissolves smoothly without a gritty texture.
- Unsalted Butter – Make sure it’s softened at room temperature, so it creams smoothly. For a dairy-free option, coconut oil also works.
- Eggs – For structure and lift. I don’t recommend alternatives here, because this blueberry zucchini bread is already very tender.
- Lemon – The lemon juice brightens the blueberries, but I’ve also added optional lemon zest to make the lemon flavor pop. We’re using more juice for the lemon glaze, too!
- Baking Powder (for lift), Vanilla Extract (for flavor), and Sea Salt (for balance)
How To Make Blueberry Zucchini Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the zucchini and pan. Grate the zucchini and set it over the sink to drain. While you preheat the oven, line a loaf pan (this is the perfect size) with parchment paper.
- Cream the butter and Besti. In a large bowl, use a hand mixer to beat them together until fluffy.
- Add the wet ingredients. Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
- Mix in the dry ingredients. Beat in the almond flour gradually, 1/2 cup at a time. Then, beat in the coconut flour, baking powder, and sea salt. The batter will be very thick.
- Squeeze and add the zucchini, then the blueberries. Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels, and squeeze out as much moisture as possible. Stir it into the batter until well combined. Fold in the blueberries.
- Bake the bread. Transfer the batter to the prepared pan, smooth the top, and round it slightly. Bake until the top is light golden. Cover loosely with foil and continue baking until a toothpick inserted in the center comes out clean.
- Cool before glazing. Once your blueberry zucchini bread has completely cooled on a rack, whisk more Besti and lemon juice until smooth. Drizzle on the glaze right before serving.
My Tips For The Best Texture
- I prefer the larger holes on my box grater. Very fine shreds can turn mushy.
- Squeeze the zucchini very (very, very!) well. I usually get at least 1/4 cup of water out. This is key to avoid a wet center or a loaf that falls apart.
- It’s normal for the batter to be very thick — do not thin it out. Resist the urge to add more liquid, or it will never set. The zucchini will add moisture as it bakes (yes, even after being squeezed up front).
- Feel free to adjust the sweetness. This version is pretty sweet with 2/3 cup of Besti, but I’ve also made it with 1/2 cup and that was great, too. Both work fine for this batter.
- Make sure your loaf pan is not too big. I developed this recipe using this exact pan, which is smaller than most. A larger pan will make a flatter loaf and can change the baking time.
- Round the top before baking. This blueberry zucchini bread doesn’t rise very much, so rounding the top upfront helps it have that shape in the end.
- Cover the loaf while the top is still light golden, lighter than you want. It will get more golden even when covered, but covering prevents it from burning before the inside is done.
- Remove the bread from the pan to cool, or it can turn out soggy. I usually let the zucchini blueberry bread rest for 10-15 minutes in the pan so it sets enough to lift out, then transfer to a wire rack to finish cooling.
- Cool completely before slicing. If you slice it while it’s still warm, the inside will be too wet. The texture is even better if you can wait until the next day!
- Add the glaze only right before serving. I find it soaks into the crumb over time, so is best drizzled fresh.
- Want to turn this into muffins? You can! You’ll just need to reduce the baking time. I recommend checking at 20 minutes, but they usually take 25-30 minutes to be done.
Blueberry Zucchini Bread
My blueberry zucchini bread is super moist, lemony, and bursting with fresh berries! Naturally gluten free, with no refined sugar.
Ingredients
Tap underlined ingredients to see the ones I use.
Blueberry Zucchini Bread
Lemon Glaze
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Grate the zucchini first and set over the sink to drain while preparing other ingredients.
-
Preheat the oven to 325 degrees F (163 degrees C). Line an 8.5×4.5 inch loaf pan with parchment paper.
-
In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
-
Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
-
Beat in the almond flour gradually, 1/2 cup at a time. Then, beat in the coconut flour, baking powder, and sea salt. The batter will be very thick.
-
Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
-
Fold the blueberries into the batter.
-
Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake the blueberry zucchini bread for about 30 minutes, until the top is light golden.
-
Cover the pan with foil and bake for 25-35 more minutes, until an inserted toothpick comes out clean. Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
-
To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it's not powdered.) Drizzle the glaze over the bread.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, 1/2″ thick
- Tips: Check out my recipe tips above to keep the loaf moist, prevent a soggy center, and help every slice hold together.
- Storage: You can keep this blueberry zucchini bread on the counter for about 24 hours, but otherwise it’s best in the refrigerator, since it has fresh zucchini, berries, and so much moisture. If I wrap it in parchment paper (avoid plastic, which traps moisture) and keep in the fridge, it usually lasts up to a week.
- Reheat: Warm individual slices briefly in the microwave or oven. I don’t recommend the toaster, because the loaf is too soft and delicate.
- Freeze: I recommend slicing the cooled bread first, then freeze the pieces in a zip lock bag, with parchment paper between them to prevent sticking. That way, you can grab just a slice (or two) at a time to enjoy.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Blueberry Zucchini Bread Recipe
362 Comments
Ashley
0Delicious! Thanks for all your tips! Came out amazing
Melanie B.
0I was very disappointed with my first attempt at the lemon blueberry zucchini bread. It was beautiful coming out of the oven and it had risen well. It actually took 80 minutes for the toothpick to be clean. I left it sit out overnight on the drying rack and frosted in it the morning. When I cut my first slice, I noticed that the blueberries had all sunk to the bottom and they whole bottom of the loaf was soggy. I noticed in the photo, that your blueberries were dispersed throughout. Should I have cut them into smaller pieces so they would stay? I followed your instructions to drain the zucchini well and then squeeze all the moisture out of it. It was very dry when I put it into the batter but maybe the blueberries were too juicy? I included the lemon zest as well as the xanthum gum and the bread tasted good but it fell apart. I have cut some slices to freeze in hope that it might dry out in the freezer. Any idea what I could try next time if I made it again? I liked the flavor a lot and the top 1/2 of the bread was good.
Wholesome Yum M
0Hi Melanie, Make sure your blueberries are dry. If they are wet, they will sink straight to the bottom. As a bit of extra “insurance,” you can dust your blueberries with coconut flour. This will help to suspend them throughout the bread.
Melanie B.
0Hi Maya, My second attempt at this bread was better since I used the coconut flour to coat the blueberries after drying them really well. It still took over 80 minutes to finish baking but it will be worth it I am sure. The bread tastes great though it was still a little moist in the middle. When I went back to the article I realized that you mentioned that the top should be golden brown as well as the toothpick coming out dry. Maybe third time will be the charm. It definitely takes longer than 70 minutes at 325 degrees. Maybe it’s my oven but I haven’t found it to be a problem in other recipes. Thanks for this recipe. I am going to keep trying until I get the timing right!
Melanie B.
0Hi Maya, That was probably the problem since I did rinse them first. I will try drying them more carefully next time. Thank you also for the suggestion to dust them in coconut flour. If this works then I will love this bread. I will let you know how it came out when I make it again. I have fresh blueberries from bushes on my deck so I will make it again soon.
Thanks,
Melanie
Sabrina
0I can’t have coconut is it possible to dust the blueberries in almond flour?
Wholesome Yum M
0Hi Sabrina, That probably won’t help to suspend the blueberries. If you can’t have coconut, then you can dust your blueberries in powdered sweetener.
Sheema
0This looks delicious! How many net carbs would it be if I omit the blueberries?
Many thanks!
Wholesome Yum M
0Hi Sheema, I’m not sure. You can enter the recipe (minus the blueberries) into an online recipe calculator to get accurate nutrition for the revised recipe. Enjoy!
Matt Jaffe
0Anyone ever add nuts to this?
Sarah
0I have been trying many of Maya’s recipes. This recipe is great. I didn’t have enough sweetener therefore mine did not include the glaze but besides that, the bread came out great and tasted great too. I really squeezed the zucchini. You couldn’t tell it was there. I coated the blueberries with almond flour so it wouldn’t stick. The bread did come out “wet” a bit in the middle, but I prefer to say moist because I didn’t care. As long as it was cooked. I cooked it for 70 min. It did brown but I like the brown parts. The only thing is that I didn’t let it cool overnight, the minute it was cooled, I sliced right into it. I used Swerve sweetener and you couldn’t tell it didn’t contain refined sugar.
Diana Ambrose
0First attempt at baking a gluten free zucchini loaf and it turned out so good. Like someone else mentioned, the tough part was getting to stop eating it!
Karen
0The flavor of the bread was wonderful! After grating my zucchini I did put it on parchment paper & put in a 200° oven for about 40 minutes to help dry it out. That did remove much of the liquid from the zucchini. Additionally, I added 1 teaspoon of psyllium husk to the recipe. Also, I did cook it for about 85 minutes. I couldn’t wait to taste it & iI cut it right out of the oven. So good.!!!! After letting it cool completely overnight it was much firmer.
Cindy
0The flavor of this bread is delicious! However, it, as many others have commented, became very moist in the center and crumbly. Even after having followed the directions for squeezing out the zucchini and letting the bread rest overnight. I am going to flash freeze what I could salvage but would welcome other helpful comments on what I can do next time. Thanks much!
Melissa
0Hi Cindy, This bread is very sensitive to moisture, so it does best to be stored at room temperature for a few days (wrapped in parchment, not plastic). It can be refrigerated, but you may also want to consider pre-slicing and freezing the bread to preserve it at its peak texture.
mag
0Can this be made with frozen blueberries?
Wholesome Yum M
0Hi Mag, Yes. Please note that frozen blueberries will “bleed out” into your bread, so it will have a purple hue. Only fresh blueberries will retain the bread’s natural color. You’ll also want to add frozen blueberries in their frozen state – don’t thaw them, or your bread will be too wet.
Sue Arlott
0I have been cruising the low carb/ keto recipe sea for many moons. Your blueberry zucchini bread is by leagues the best and my favorite one!!!! The only problem I have with it, is that l can’t stop eating it! Thank you for sharing
Satya
0Yum, it’s delicious! I think I screwed up though :)…it almost has a flan flavor/texture to it. I didn’t beat the eggs before adding to the mixture and the center is superrrrrrr wet after cooking for 70 minutes. I am loving it and enjoying it but want to make some adjustments for the next time that I make it 🙂
Julia
0Yes, beat the eggs as directed. You can separate the eggs, beat them separately. Add the yolks as directed and fold in the whites after combining the wet and dry. Also, I’ve read suggestions here to dust the blueberries with coconut flour so they are not adding to sogginess. Good luck!
Karyn May
0Hello!
Love the recipe, but I am struggling with the glaze…. at one point in your recipe, it’s stated that liquid sweetener can be used for this step. I have attempted to make a glaze with only Allulose liquid sweetener and lemon juice – but it’s pure liquid (which I believe is not the desired consistency).
Can you give me any tips/instructions for using liquid sweetener to make a glaze?
Thank you!
Paula
0Has anyone tried making muffins/cupcakes instead of a loaf? I’m the only person in my house that would eat these, so it would store better (I think?).
Holly
0I made these as little cakes and they turned out great. I just reduced baking time. I did also add a few tablespoons of coconut flour to absorb some moisture.
Wholesome Yum M
0Hi Paula, For best results, bake in a loaf pan. Once it’s cooled, you can slice into single servings and freeze. Enjoy!
Wholesome Yum M
0Hi Karyn, Unfortunately, it says not to use liquid sweetener for the recipe. You may be able to thicken it if you simmer it on the stove top for a few minutes. Just make sure it doesn’t brown or start to caramelize. I hope this is helpful to you!
Travis
0I made this the first time, it turned out really wet. I thought maybe I didn’t squeeze the zucchini enough, I made it again tonight and squeezed the tar out of the zucchini and it’s still wet. Looks like the blueberries settled to the bottom. I’ll try again next week and try dusting the blueberries in coconut flour. Any other tips to make it not so wet? The bottom is wetter than the top half
Wholesome Yum M
0Hi Travis, Wash and pat your blueberries dry. Then roll your blueberries in coconut flour before folding them into the batter. That will help to suspend them into the batter better. Adding wet berries can waterlog a recipe.
Joan Pedrotti
0My husband and I are doing some “clean eating” after a couple months of lock down and all the bad habits that entailed! I made this for snacks for the week. It turned out perfect and it is delicious. I only have one hint that I use any time there are eggs in a keto recipe. I separate the eggs and add the yolks to the batter, I whip the egg whites until they make hard peaks, then I fold the egg whites into the batter. This makes all the baked recipes just a little lighter. I do the same with my waffles and pancakes. Thanks for all of your great recipes. I have used them every day for the past week and it has made the transition painless.
G
0I made this and my husband really liked it because he is borderline diabetes so it was something he could eat. What I wanted to know is if someone wanted to use regular sugar, would I use the same amount as in the recipe? Also thank you for the helpful tips. Great dessert!
Wholesome Yum M
0Hi G, Yes, regular sugar (same amounts) would work in this recipe, but it would no longer be low carb. Enjoy!
Brianna
0I was just wondering, I just made this recipe, it’s in the oven and smells great, but I ended up with double the amount of carbs that your recipe says and I don’t know how. I didn’t even use blueberries or the glaze. I’m on keto and used the almond flour and swerve sugar so I can’t figure out where I went wrong. Are there specific brands I’m supposed to be using?
Wholesome Yum M
0Hi Brianna, Favored brands are highlighted in pink in the recipe card. Ingredients can vary in carb counts, so make sure you are purchasing clean, pure ingredients. Also, I track net carbs on the website, are you computing net or total carbs in your app or calculator?
Bethy
0Hey Maya! This recipe was sweet and yummy! I used frozen blueberries (I didn’t thaw them) and it came out a bit soggy, but it tasted delicious! Danke Maya!
Pamela Anne
0I made this for Easter morning breakfast. My husband could not tell that it was made w/almond flour – so it’s a keeper. I used a stevia product, but it had an after taste. I normally do not like any baked keto recipes, but this was very good and non-guilt producing. I was surprised it was so moist. There is no way to get 18 slices from this. About 10 w/out crumbling, which was fine – it’s filling, especially w/an egg and sausage. Next time I’ll use the recommended sugar free sweetner. I was an advice baker at one time. I recommend coating the blueberries in something like carbquick prior to adding it to the batter. It will keep the berries from settling at the bottom of the bread. Mine were evenly distributed, using about 1 tablespoon of dusting. There’s only my husband and myself, so I cut the rest to freeze in individual pieces. I’ll be trying your other baked goods, other than keto bread. I’d rather go w/o – nothing ever takes the place of real bread for me. Thank you for your diligence. Great site.
Wholesome Yum M
0Hi Pamela, I’m glad you enjoyed the recipe! Thank you for the advice. While we don’t use wheat on this site, I think a similar result can be achieved by coating the blueberries in coconut flour.
Emely
0Can I make your bread recipes in a bread maker machine? Thanks
Wholesome Yum M
0Hi Emely, There’s a chance the “quick bread” setting might work, but I have not tried it to confirm. Sorry!
Melanie
0Taste-wise, DELICIOUS. However, be sure you’re only putting 1.5 cups of zucchini, not 1.5 ZUCCHINIS! Mine came out all wet, which I realized when I tried to turn it out onto [a plate, so that I could then turn it back onto] a wire rack, and it came out like a wet loaf of bread/cake. So I have put it back in the oven, this time at 350, and it looks like it’s firming up! Also, I reduced the sweetener to 1/2 cup.
Donna Brunsden
0Wow this is a great recipe. My partner has a sweet tooth and absolutely loved it. He ate over half in a day! I am making blackberry zucchini bread today, not sure how that will be?
Wholesome Yum M
0Hi Donna, It sounds great! Let us know how it turns out.
Katy
0OMG!!! THANK YOU for this recipe!!! I did exactly what you said to do and it is PERFECT!! Sweet-tart, moist, bursting berries, not gritty or grainy like some… I am a HAPPY girl.
Katy
Kim F
0SO yummy. Even to non-KETO eaters in my household. Hint: don’t tell anyone it has zucchini in it. Suddenly, it won’t taste so good. To me this is like having a little piece of cake. I used the lemon zest and felt it made a big difference. I also used an 8X8 pan.
Linda
0This is a great recipe!!! I tell ya, if you can make desserts like this without sugar, who needs it!!❤ My husband was amazed how good it was!! Thank you for sharing!!
Florence Spratt
0Hi, Maya! The bread is delicious! However, I am wondering if the bread was too soggy because I used frozen blueberries. I wrung out the zucchini very, very well. Also, I had to bake it longer than your timing, and it fell in the middle after baking. Any suggestions?
Wholesome Yum M
0Hi Florence, Fresh blueberries really work better in this recipe. It’s already fairly wet because of the zucchini, and frozen blueberries are adding a lot more unwanted water to the mix. Next time please try it with fresh berries and I think you’ll be pleased with the results.
Valerie Kimball
0Hi There,
I only have frozen blueberries right now and due to current virus conditions i can’t get fresh. Any modifications I can make in order to use frozen blueberrries? Maybe add some chia seeds to absorb moisture?
diane L ritsema
0Hi, I love this bread made it with frozen blueberries but I thawed them in the microwave and then strain the juice with paper towel. Turned out perfect in the bread. What I was wondering was how do I store this and how long can it be stored?
Laurie
0This was sooooo good! But I only got 8 slices at 1 1/2 inches. I just doubled the net carb amount to each slice.
Emely
0I made this recipe yesterday. It smelled so good and was just as tasty , I used the Besti Monk Fruit Allulose Blend. There was no after taste, just like sugar. I’m hooked on the recipe and the sweetener. I just ordered your almond flour. Can’t wait to try it. Thanks for the recipes and quality ingredients.
Wholesome Yum M
0Hi Diane, This bread can be kept at room temperature for a few days, and can keep in the fridge for up to a week. If you would like to keep it longer than that, please pre-slice and freeze.
Maya | Wholesome Yum
0Hi Valerie, Frozen blueberries should work fine! Just make sure you put them in frozen – don’t thaw them first. This will prevent them from watering down the bread too much. But feel free to add chia seeds if you like! This bread is on the moist side so a good idea either way if you like them.
Elizabeth Phillippy
0I just made this deliciousness. I used lime in both the batter and the glaze since I didn’t have lemon and it was still delicious to me. Very easy to make !!
EL Johnsen
0Wow! This is really really delicious! I am new to the whole Keto thing and have been looking for good recipes. I have tried many that were fair to awful. But THIS one is a keeper for sure.
Jen
0This recipe is tasty except I found there was too much butter, too greasy. Next time I’ll cut the butter in half and add more lemon. Also adding the lemon to the butter curdled it, I’ll add it after the almond flour. It took 90 minutes to cook, I had to turn it up to 350 after an hour I’d was still raw. The middle was still raw even after the 90 minutes, next time I’ll cook at 350 and text the top the first 45 minutes. I’ll let you know how it works next time. Thank you for the recipe.
Victor Medina
0This is a delicious bread that at the end is more like a cake looking and tasting, don’t know if that is how it ended for me, but not for sandwiches, more suitableto enjoy a cup of coffee, which was my goal, omission accomplished. The only thing I have to say that perhaps because I quit sugar a lot time ago and I don’t use any sweetener this bread or cake is a bit sweet, the amount of Erythritol I used Stevia instead (I think is the same thing), anyway I think the amount suggested in the recipe is to much, I will try again using 1/3 of the amount suggested. Overall, very easy to do and great taste.
Maya | Wholesome Yum
0Hi Victor, Yes, this is a sweet blueberry bread. Most stevia blends are much sweeter than pure erythritol, so if that’s what you used that is likely why it turned out too sweet.
Melissa Knue
0My mom we just found out has stage 3 kidney failure she is 85 yrs young. How can I add flax seed to this healthy bread? Thank you.
Maya | Wholesome Yum
0Hi Melissa, I’m so sorry to hear about your mom. Sending positive vibes your way. I haven’t tried adding flax seed to this bread, but you should be able to mix in just 1 or 2 tablespoons of whole flax seeds without modifying anything else. Beyond that, if you wanted to use flax seed meal it would need additional testing and tweaks to the recipe.
Lynn
0I just made this today and the flavor is wonderful! I did add the lemon zest and I’m so glad that I did. Yum! I decided to make this into muffins instead of a loaf cake to make it easier to have them for breakfast. The batter made 12 nice-size muffins and took an hour and 15 minutes to bake, but then again, we live in the mountains of New Mexico at 6000 feet elevation, so the bake time would be different at lower elevations. I do need to add, though, that next time I make these (and there definitely will be a next time!), I will add the xanthan gum, as these are pretty delicate as is. But super delicious!
Debbie
0Do you think I could try pumpkin puree in place of the berries? I can’t find a keto zucchini pumpkin recipe. Thanks in advance.
Wholesome Yum M
0Hi Debbie, Sorry, but I don’t think that would work in this recipe.
Hannah
0can i make this with coconut flower instead of almond flour -nut allergy ??
Wholesome Yum A
0Hi Hannah, that won’t work. The best substitution is likely sunflower seed flour, but I haven’t tested that myself.
Karen Berezowski
0This was great! It could even go with a little bit less of the sweetener. Waiting to slice it was hard, but it tastes better at room temp.
Lynn
0This was so good. The key things to remember are to really squeeze your zucchini dry. Let bread cool at least hour. Then move to wire rack.
Rachel
0I made this last night! I loved that it was so simple to prep and make and I already had everything I needed. I didn’t glaze it because we started eating it the moment it was cool. I brought a few slices to work to give to some low carb friends too and can’t wait for them to try the treat.
Heather
0This is an easy to make and delicious zucchini bread recipe. It’s a keeper and I love that it’s keto!
Beverly
0Yum, yummy. This was so good!!! Will definitely make it again!
Melissa Bradshaw
0Made this twice following the recipe exactly. First time I obviously didn’t dry the zucchini enough, second time was a little better but I still found too soggy for my liking. Much better refrigerated so it’s a little more solid.
Today I made a variation that is absolutely amazing! Increased the flour to 2 1/2 cups and added 1/4 cup coconut flour to help with the moisture. Added an extra egg and a dash of cinnamon and 3 tbsp cocoa powder. Also used 1 tbsp of baking powder. Subbed orange for lemon, used the zest and juice of an entire orange, and 95% dark chocolate instead of blueberries. Baked the loaf at 350 for 70 minutes.
Chw
0I made this and it was amazing. Sweet breads are a favorite for me and now I have a low carb option . Thank you
Mary Scott
0First time making zucchini bread and I loved the idea of lemon and blueberries, but first the butter and xylitol wouldn’t cream like they should. Don’t know if it’s because I should have used my hand mixer instead of my KitchenAid since I was only making one batch, then it was obvious to me that the amount of flour wasn’t enough since it was very watery! I added a little more flour, but was afraid to use enough to make it look like I thought it should for fear it would be too dry and not rise well. It barely rose and I had to cook it 15 minutes longer before the toothpick came out clean. After sitting out for a while I could tell it was too moist and wet so put in microwave for two minute intervals until it appeared more solid. It wasn’t good and not at all what I was expecting. I let the zucchini drain over sink then pressed between paper towels until they seemed good to go but guess I was wrong… I’m a senior trying to learn some keto recipes for my diet I miss breads. Only been on keto for 7 months, but before that I lost 161 lbs in 3 years and 100 the first year but I still have about 50 to go. I appreciate any suggestions. Mary
Wholesome Yum
0Hi Mary, I’m so sorry it didn’t work for you! Creaming with a hand mixer does help the final bread get fluffier. You may also need to add additional bake time if you try this one again, especially if you used a different pan size.
Frances Shays
0I also had a problem with this recipe. It cooked for over 80 mins and it still was too wet? And it was real sweet, too sweet.
Wholesome Yum A
0Hi Frances, I’m sorry to hear that. Did you use the same sweetener in the recipe, or did you make aa substitution? Also, I recommend waiting at least a few hours (or even overnight) before slicing if it seems wet at first.
Marianne
0Wow! This was such a lovely surprise! I didn’t have any erythritol, but I found something similar. I also didn’t have any blueberries and I didn’t bother with the glaze. All that being said, this dressed down version of your cake was still very tasty! My mother-in-law who is diabetic couldn’t believe it didn’t have any sugar. Thanks so much!
Sheila Torres
0The flavor is delicious! I made muffin tops figuring the thinner the product the less chance of runny middles that people are experiencing. Mine still were gooey in the middle even after tops were very browned. I think they could use less butter. They feel greasy to me. I did drain my zucchini with salt and squeeze, squeeze, squeeze through a dishtowel. I even added basil seeds (similar to chia) to absorb extra liquid. May try again using less butter or part coconut flour.
Christina Abram
0Can you freeze this loaf?
Wholesome Yum
0Hi Christina, you can freeze it! Read my tips in the post above for the best method.
Jamah Dacus
0My VERY picky 14 year old and boyfriend went nuts over this bread. I want to make it into muffins, would you change anything for a muffin recipe?
Daisy
0I’m so bummed… I’m new to keto baking and didn’t realize all granulated sweeteners are not created equal. I used 3/4 cup of Stevia. OMG, this was inedible! And I don’t have any more zucchini. But I love your other recipes so I’m sure this would be amazing with the right sweetener/conversion. (I did find your conversion calculator, BTW). But maybe for newbies like me, you could make a note in the ingredients section that not all sweeteners are substitute-able in the same measurement!
Wholesome Yum M
0Hi Daisy, I’m SO sorry you had to learn that lesson the hard way! Stevia can be difficult to bake with because there are so many versions of stevia and, depending on the brand, can vary in level of sweetness. I have a lot of information about keto sweeteners here and have some fantastic sweeteners available for purchase: Besti Sweeteners here. Please keep trying new recipes with the correct sweeteners, I think you’ll be thrilled with the results!
Wholesome Yum L
0Hi Jamah! I haven’t made this recipe as muffins but you would more than likely have to reduce the cooking time. Let me know if you try it and how they turn out.
Doreen
0I think you’ve created the best LC Zucchini Bread recipe I’ve found in my searches. My daughter brought home some giant zucchini and yellow summer squash from work. Her friend has a bountiful garden. My question is this… can I use Monk Fruit sweetener in this recipe. It tastes great, but I haven’t tried baking with it. Thank You for all your recipes. PS… 5 Stars because no matter which sweetener I use I know it will be great.
Susan
0Could I substitute squash for the zucchini?
Maya | Wholesome Yum
0Hi Susan, If you mean yellow summer squash then yes, absolutely!
Claire Garrido-Ortega
0Very moist, flavorful, and didn’t use the icing because it was delicious by itself!
Kate
01 1/2 cups zucchini (grated) suggests measuring the zucchini before letting it drain/squeezing out excess moisture. Is that correct? Also agree with another poster that serving size should say 1/2″ slice instead of 1 1/2″ slice which means a slice that is 1 and 1/2 inches thick. Looks wonderful and plan to make it when I understand how I should measure the zucchini. Thanks! I’ll definitely rate the recipe once I make it!
Wholesome Yum
0Hi Kate, that’s correct: Measure the zucchini first, then drain. Enjoy!
Lee
0This bread was absolutely delightful. I had to replace the blueberry with frozen mixed berries. Very moist, superbly delicious
Kim
0Maya, I love this recipe – I am obsessed with it!! Thank you for creating it. Question though – can I substitute the lemon and blueberries and use banana. extract to make a banana bread without adjusting the other ingredients?
Maya | Wholesome Yum
0Hi Kim, I have a dedicated keto banana bread recipe here.